Monday, September 25, 2006

We had originally decided to check a new Korean restaurant in town which by word of mouth, I heard was inspired by Dae Jung Gum (Da Chang Jin 大长今). As it was a busy weekend of classes for N and me, I did not make reservations despite a nagging inner voice to tell me so. We arrived around 745pm only to be greeted by an apologetic Korean hostess informing us that a table will only be available after 830pm. (They just got reviewed two days earlier!) Not wanting to wait, we were about to opt for Hue Restobar one floor below when I remembered we had not visited Silk Road Restaurant for a while. My wife N wasn’t too keen and but still obliged.The last time we came by to Silk Road Restaurant was more than a year ago. There were some hits and miss on the menu ordered due to our inexperienced taste buds then but since having visited Cheng Du (Sichuan) during last winter, we are now more enlightened about its dynamic cuisine.A quick glance, much of the restaurant décor is still the same except it seemed to be almost entirely run by PRC chefs and service staff other than the odd Indian restaurant manager. As the name implies, Silk Road features the cuisine of 4 main provinces in China, Beijing, Shaanxi, Sichuan and Liaoning, where this ancient historical route runs through, bringing trade, wealth and culture exchange from the Far East to the West. A run through of the menu showed some new items while perennial favourites have been retained. Last round we had Sliced Pork with Garlic Chili Oil, Cold Noodles and Seafood Crispy Rice Bubbles (海鲜锅吧), which my wife liked very much. Someone had told me that the Beijing Roast Duck was really good too! N ordered her favourite Eight Treasure Tea while I opted for Long Jing Green Tea. Silk Road is not just about the food it serves, it has an in house tea master who is not some bearded old sage but a rather young and able looking expert mastered with the artful posture of pouring hot water from a meter long spout copper teapot to brew tea. There were a couple dishes that caught my fancy from the menu and we ordered quickly as our tummies were getting in sync with the beat of the Korean Drum next door.

Before I get to the menu ordered, I must say that in China, it’s a restaurant’s pride to serve quality “Pao Cai” or cold nibbles before ordered dishes arrive. These are chargeable items in Singapore but I do not mind as long as I feel that the chefs have paid some decent attention to it. What is it that irks me in SG is they sometimes give you processed peanuts which u did not asked for in the first place, and charge you ridiculously for it. Silk Road offers a decent portion of sliced Sichuan Pickled Vegetables dressing in Chili and Sesame Oils. While it is quite tasty on its own, it is even better when u have it with steamed rice in between dishes.

First arrival alongside our table was the Beijing Duck. We were lucky enough to have a table next to us ordering the same item hence we were given a whole freshly roasted duck carve in front of us and divided into two serving portions. As this dish is represented in a more contemporary way, we were also served meat together with the skin. The aromas from the steam rising was making us salivate as the chef deftly cut up the well-roasted bird before allowing it to cool down too much. It was nice to see homemade wheat pancakes with the carved meat along side with standard hoisin sauce as well as garnishes like cucumber and shredded spring onions. The crisp reddish brown skin was so good enough to eat on its own without the extras but still it was great to make a few wrappings with the carved meat. The only grouch was I preferred to have the vegetables more finely cut. Next to be served was Steam Codfish with Crispy Soy Bean Crumbs. While there is nothing to rave about with the codfish, which I found the portion was rather small; it’s the bean that matters. This dish is getting extinct in SG as the bean crumbs are getting more expensive with limited availability. The dried soybean crumbs are a specialty of Sichuan Cuisine with a toasty savoury note. They need to be coarsely grounded and lightly fried till crispy. There after they become very crispy and fragrant and are commonly used as a topping for steamed fish. Most chefs would just sprinkle on before serving, I can taste that the chefs have taken an extra step to sauté the bean crumbs with chili oil and crushed Sichuan Peppercorns, thereby making it even more fragrant with a spicy numbing sensation, a signature taste of Sichuan Cuisine. Without the fish, the crumbs were still great with riceLast dish onboard was Hunan Style Braised Pork, which I find rather a peasant dish. Streaky belly was cooked simply with carrots and garlic in a delicious sauce made with soy, vinegar and some ketchup. The sauce was rich with the pork tender to the point of melt in mouth. With rice, the gravy was great with the left over bean crumbs from the fish dish though I kept fantasizing it would be better with deep fried mantou.

In between our meal, we were treated to a short performance by the tea master on the different styles of tea brewing with the extra long spout teapot. The styles and movement though resembled more like martial arts pugilistic movements were nonetheless refined and represented a signature attraction of Silk Road. N chose a Chilled Aloe Vera Soup with Fresh Lily Bulbs and Wolfberries for dessert, which I found rather clear and refreshing with good contrasts in taste and texture. The aloe vera had a tinge of bitterness that was calmed by the sweet syrup and wolfberries. The crunchy fresh lily bulbs provided additional bite and complimented the dessert well. My choice of Watermelon and Chilled Longan turn up rather lacklustre so I rather not talk about it here.

In summary, Silk Road offers authentic recipes from the 4 provinces in China with its team of “Foreign Talent” Chefs. Preferably it takes one to have been to any of these provinces in order to understand some of its cuisine better especially when literal translation of some of its dishes sound like “Husband and Wife Sliced Lungs”(肤妻肺片)………

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About Me

Trained at the Culinary Institute of America (CIA) and SHATEC, spanning 20 years of culinary experiences in hotels, restaurants, private yachts, personal chef services and food science, Chef Eric has done many successful partnerships with PA and private culinary studios. His workshops are informative, educational and inspiring to all who share a passion for food both in travelling, cooking and eating. He builds the success of the workshops through the participants’ successes of cooking up a great meal at home!!
Chef Eric’s culinary achievements include being a WACS certified culinary judge for international and national level culinary events, a recipient for World Gourmet Summit At-Sunrice GlobalChef Awards 2005, Guest Chef for the Singapore Tourism Board’s Singapore Food Festival 2008 Makan Classes, PA’s annual Singapore Culinary Journey Series. Other accolades include judging at FHA Culinary Challenge 2010, Penang Culinary Challenge 2012. He was also a Team Assistant to the Singapore National Culinary Team for Food and Hotel Asia (FHA) 1998 Salon Culinaire.

What past participants say about my cooking workshops

Dear Chef,

Congratulations on your award, we feel honoured to learn under a world class chef. I enjoyed your lessons very much because firstly it's cheaper than any other schools outside, and your recipes are interesting & easy to follow. I have cooked your recipes on several occasions and my family enjoy the change in my style of cooking very much.

Thanks & RegardsMay April 21, 2005

Hi Chef Yong,

I attended your class on Roast Beef at CSC last night and really really enjoyed it! (I was the one sitting in front right at the side asking many questions and first to help you take the samples to pass around the class), and I am actually a trained Home Economics teacher and still I found your lessons useful, your tips helpful, your teaching patient and thorough. I immediately recommended your classes to my friends and colleagues :) I will def adopt and adapt some of your recipes for my young students in time to come.

Dear Chef Yong,Yesterday was my first time attending your class and I enjoyed it. It was my first time too coming to know about the different types of sauces,vinegars and herbs. I'm new to Western cooking. I'm looking forward to attend your next workshop next Wed at CSC.

Have a nice day!RachelParticipant from Civil Service Club15th November 2007

Hello Chef , I've just attended your cooking class and I wish to be on your Mailing list.PS: the food is GREAT! (: Thank You and God BlessLim Siew GekSaturday 30th June 2007

Dear Chef,I attended your last class at cainhill last Saturday morning. The dishes were very yummy. Which civil service club are you teaching? I check there were a few.RegardsJennifer AngMonday 25th June 2007

Hi ChefI enjoyed your Italian cooking class on 23 June (Sat) morning. The pasta and grilled chicken were simply yummy! I also enjoyed the tomato based sauce which was served with the grilled chicken. Would appreciate if you could let me have the recipe for the tomato sauce.Hope to attend more of your classes in future. Will be checking out your blog for updates.

Thank you.Lisa.Sunday 24th June 2007

Dear Chef,
I have enjoyed your cooking classes and my family are always looking forward for your class.
The Pasta Carbonara was so.........so delicious and the best I ever tested in Singapore.
Cheers
Yik Huey
23rd April 2007

Dear ChefA very happy, healthy and successful new year to you and your family.

I have attended all your Chinese New Year workshops (menu #4 to #9) and I am impressed - you make cooking seem so easy and your recipes are yummy.Thanks for sharing.I have prepared some of the recipes for my family renunion dinner and received rave reviews - "yummilicious, refreshing change, taste good and look good..." In fact many relatives are asking for recipes of the cereal prawns, xo meepok,braised duck and black glutinous rice.I am in the midst of sorting out your recipes and would appreciate if you will send me the brochures/pdf files on menu 4 to 7 for my file.

Thanks again.

With kind regardsLynda LowWednesday, February 28, 2007

Dear Chef,I am Carmen from Colombia. I took some cooking lessons in Marine Parade last year and enjoyed them very much with my friend Zuleyca from Argentina. I am leaving Singapore next week. I'm going to England. I will miss your lessons a lot. Congratulations for your great work. I hope my friend Zuleyca can continued having this lessons. Thanks a lot for your information and all the best for you and your family. Kind regards Carmen
29th May 2006

Hi Chef,
Thanks for sharing all your interesting recipes with us.
Looking forward to all your upcoming interesting recipes. Glad to note that there is a menu focusing on "Hi Tea session" as I do love to invite friends for some simple delights of such. I must say that I enjoyed and love all your Italian pasta classes. It is really good and fantastic.
Thanks again to your passion in food and willingly share with us all the interesting recipes. I truly learned and enjoyed most of your classes that I attended. You are simply the BEST!
Regards,
Puihun
8th July 2006

Dear Chef,
What a lovely Tiramisu that was. Heavenly! The lamb and the salad were fantastic, too.
Regards,
Kay Parkinson June 28th 2006